Making your own cauliflower “rice” is a snap in a food processor. Once you’ve tried it, you may never cook conventional fried rice again! Made with cauliflower and bell peppers, this recipe is loaded with vitamin C, plus nourishing protein from the egg and edamame.
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1 medium head cauliflower (about 2 ½ pounds), cut into large florets
1 tablespoon extra virgin olive oil
1 clove garlic, chopped
2 tablespoons fresh ginger, grated
1 red bell pepper, cut into ¼-inch pieces
1 yellow bell pepper, cut into ¼-inch pieces
2 tablespoons low-sodium soy sauce
1 cup frozen edamame, shelled and thawed
4 scallions, thinly sliced
1 large egg, beaten
¼ cup fresh cilantro, chopped
Makes 6 one-cup servings
Nutrition per serving
Calories 150
Total fat 7g
Saturated fat 1g
Protein 9g
Carbohydrate 17g
Dietary fiber 5g
Sugar 5g (0g added sugar)
Cholesterol 48mg
Sodium 332mg
Simple ingredients, easy prep, delicious results
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